Asian-style grilled chicken thighs

  • Preparation 10 min
  • Refrigeration 3 h to 6 h
  • Cooking 15 min
  • Servings 4
  • Freezing Absolutely



  • 1.2 kg of chicken thighs, cleaned and boneless by Exceldor
  • 1/2 cup hoisin sauce
  • 1/4 cup ketchup
  • 2 tablespoons white wine
  • 2 tablespoons honey
  • 1 tablespoon sesame seeds
  • 1 tablespoon soy sauce
  • 1 tablespoon sriracha
  • 1/2 teaspoon grilled sesame oil
  • 2 garlic cloves, finely chopped
  • Juice from 1/2 lime
  • 10 fresh chives sprigs finely chopped + a little for the service
  • Salt and pepper from the mill



  • In a large bowl, pour all ingredients except chicken. Season with salt and pepper and mix well.
  • Place the thighs in a large, airtight dish and pour half of the marinade. Close the dish and toss well. Reserve in the fridge for 3 to 6 hours and shake occasionally. Keep the fresh marinade in the fridge too.
  • Preheat the BBQ to full power and reduce to medium power. Oil your grates with vegetable oil.
  • Place the thighs on the hot grates and cook for 12 to 15 minutes, turning occasionally, until the chicken is well cooked and grilled. Brush regularly with the fresh marinade. Garnish with chives along with basmati rice and grilled vegetables.